Juiciest Monkeybread

Name: Juiciest Monkeybread
Cook time: 1 h
Total time: 2 h 30 min
Yield: 25
Ingredients: 300 g Carrots; 200 ml Milk; 1 cube (42 g each) Yeast; 500 g + some flour; 50 g Sugar; 150 g demerara sugar; 7-10 Tbsp salt, cinnamon; 1 Egg (Gr. M); 1 pck. Vanilla sugar; 75 g soft butter; 75 g + something Butter; 100 g Whipped cream; 100 g Nut nougat cream

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

Inconspicuously, carrots add value to cinnamon yeast dough by preventing it from drying out. Consequence: More and more "monkey bread" pushes onto the plate

COOK TIME
60 mins

TOTAL TIME
150 mins

Ingredients

Servings: 25

300 g Carrots
200 ml Milk
1 cube (42 g each) Yeast
500 g + some flour
50 g Sugar
150 g demerara sugar
7-10 Tbsp salt, cinnamon
1 Egg (Gr. M)
1 pck. Vanilla sugar
75 g soft butter
75 g + something Butter
100 g Whipped cream
100 g Nut nougat cream

Directions

1
Peel, wash and roughly grate the carrots. Warm the milk lukewarm, crumble yeast into it and dissolve it. Knead 500 g flour, 50 g sugar, 1 pinch of salt, egg, vanilla sugar, 75 g butter and yeast milk well. Knead carrots briefly. Cover the dough and let it rise in a warm place for about 30 minutes.
2
Grease a ring cake tin (approx. 3 l capacity) and dust with flour. Melt 75 g butter. Mix 150 g sugar and 4 tsp cinnamon. Preheat the oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Form dough into a roll and divide into 25 equal pieces. Form into balls and roll first in butter, then in the sugar mixture. Put the balls into the form and let them rise covered for about 15 minutes.
3
Bake in a hot oven for about 30 minutes. Turn out the finished cake immediately, but do not remove the tin until after about 5 minutes. Leave to cool at lukewarm. Bring the cream to the boil, melt the nougat cream in it. Break off monkey bread pieces and dip them into the nougat cream.